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Purifying method for soybean oligosaccharide functional factor by biological method

A technology of soybean oligosaccharides and functional factors, applied in the field of food

Inactive Publication Date: 2006-11-08
哈尔滨奥龙奇康科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, the soybean oligosaccharides produced in my country are basically functional factors, such as raffinose and stachyose, and non-functional factors, such as sucrose, coexist, reduce the sucrose in soybean oligosaccharides, purify its functional factors, and further broaden its application field, so that it can become a special food for diabetics, which is a relatively difficult subject at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1). Preparation of Arthrobacter fructose transferase:

[0037] (1-1) Incline medium: glucose-0.5%, peptone-0.5%, yeast extract-0.5%, (NH 4 ) 2 HPO 4 -0.1%, agar-1.5g, pH value 6.8. Sterilize at 121°C for 20 minutes, place on an inclined plane to cool, incubate at 28°C for 30 hours after inoculation, and set aside.

[0038] (1-2) Erlenmeyer flask liquid medium and liquid expansion medium:

[0039] Sucrose-20%, peptone-0.5%, yeast extract-0.5%, (NH 4 ) 2 HPO 4 -0.1%, pH 7.0.

[0040] Then sterilize at a high temperature of 121°C, cool to 32°C, inoculate strains, carry out ventilated culture at a temperature of 28°C-32°C for 16 hours, and then transfer to a fermenter for fermentation after maturing.

[0041] (1-3) Arthrobacter fermentation culture:

[0042] Sucrose 20% pH 7.0. Then sterilize at a high temperature of 121°C, cool to 32°C, inoculate strains, and carry out ventilated culture at 32°C for 1 day.

[0043] After the cultivation, centrifuge at 3500-4000 ...

Embodiment 2

[0052] (1). Preparation of Arthrobacter fructose transferase:

[0053] (1-1) Incline medium: glucose-0.5%, peptone-0.5%, yeast extract-0.5%, (NH 4 ) 2 HPO 4 -0.1%, agar-1.5g, pH value 6.8. Sterilize at 121°C for 20 minutes, place on an inclined plane to cool, and incubate at 28°C-32°C for 16-30 hours after inoculation, and set aside.

[0054] (1-2) Erlenmeyer flask liquid medium and liquid expansion medium:

[0055] Sucrose-20%, peptone-0.5%, yeast extract-0.5%, (NH 4 ) 2 HPO 4 -0.1%, pH 7.2.

[0056] Then sterilize at a high temperature of 121°C, cool to 28°C, insert strains, carry out ventilated culture at a temperature of 28°C-32°C for 12-16 hours, and transfer to a fermenter for fermentation after maturing.

[0057] (1-3) Arthrobacter fermentation culture:

[0058] Sucrose 20% pH 7.0. Then sterilize at a high temperature of 121°C, cool to 28°C, inoculate strains, and carry out ventilated culture at 28°C for 4 days.

[0059] After the cultivation, centrifuge at 3500...

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Abstract

The present invention discloses biological process of purifying soybean oligosaccharide functional factor. By using soybean oligosaccharide as main material and through culturing arthrobacter, aspergillus niger and aspergillus oryzae, fermenting to produce fructose transferase, immobilizing thallus or purified enzyme in sodium alginate embedding, treating soybean oligosaccharide syrup with sucrose content of 5-40%in the immobilized enzyme column or bed at 25-55 deg.c to convert sucrose kestose and other functional oligosaccharides. The present invention can lower the sucrose content in soybean oligosaccharide, and is especially suitable for producing special food for diabetics and slimming food.

Description

technical field [0001] The present invention relates to a production method of using soybean oligosaccharides as raw materials to convert non-functional factor sucrose in soybean oligosaccharides into functional oligosaccharides by microbial enzyme method, specifically through aerobic cultivation , to prepare microbial enzyme preparations, and then pass the soybean oligosaccharide syrup through an immobilized enzyme column or an immobilized bed to obtain functional oligosaccharides without sucrose or low sucrose content. It belongs to the field of food technology. technical background [0002] Soybean oligosaccharides have good physiological functions, which can promote the proliferation of bifidobacteria, reduce the production of toxic fermentation products and harmful bacterial enzymes, cause pathogenic bacteria and diarrhea, protect the liver, lower blood pressure, lower cholesterol, and improve human immunity. [0003] But at present, the soybean oligosaccharides produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/18C12P19/00C12R1/66
Inventor 逄镜萍张菁张智李继艳朱质斌
Owner 哈尔滨奥龙奇康科技发展有限公司
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